Bring whole chicken to a roaring boil with 6 quarts of water in an 8 quart pot.
1 whole chicken
Add seasonings and bring stock to a steady simmer on medium low heat. Cook for 3 hours, or until chicken is falling apart.
1/2 tsp thyme, 1/2 tbsp poultry seasoning, 1/2 tsp oregano, 1 tsp garlic, 1/4 tsp celery salt, 1/2 tsp onion powder, salt, pepper
While the chicken is boiling, mix together the flour, soda, salt, butter, and buttermilk in a large bowl. If the dough seems tacky, add flour one Tbsp at a time until the dough comes together.
4 cups flour, 1 tsp soda, 1 tsp salt, 6 Tbsp butter, melted, 1 1/2 Cups buttermilk
Turn out the dough onto a lightly floured surface and roll out 1/8 to 1/4 inch thick.
Using a pizza cutter or knife, cut the dough into vertical strips, then cut them in half lengthwise once.
Remove the chicken from the stock and once cooled enough to touch, pick off the bone.
Bring the stock back to a roaring boil and drop in dumplins one at a time, making sure they don't clump together. Once they are all in, simmer until thickened. This should only take about 5 minutes. Then, add "pulled" chicken back into the pot. I usually add all the dark meat only.
Once the chicken is added, remove the pot from heat and salt and pepper to taste. Serve warm.